- One 8-ounce ball of pizza dough
- 1 Tablespoon semolina flour, plus more for dusting
- 2 Tablespoons olive oil
- 1/2 Cup tomato sauce
- 1/4 Cup thinly sliced red onion
- 1/4 Cup thinly sliced fennel bulb
- 6 Ounces cooked, bulk sweet Italian sausage
- 4 Ounces Ricotta cheese
- 2 Tablespoons grated Parmsean cheese
- 1/4 Teaspoon fennel pollen (optional)
Preheat the grill to high.
Dust your counter with the 2 tablespoons of flour. Stretch the dough by rotating it on your knuckles into a 12- to 13-inch diameter round. Sprinkle the semolina on a wooden pizza paddle or on the back of a baking pan large enough to hold the dough round. Set the dough on the semolina and brush the top of the dough with the olive oil.
Slide the pizza onto the hot grill and cook until grill marks appear and the dough is set, about 2 minutes. Brush the uncooked side of dough with olive oil and carefully flip the dough over.
To build the pizza, spread the tomato sauce over the partially cooked crust, then distribute the onion and fennel over the sauce. Add the Italian sausage in chunks, then drop the ricotta in 6 to 8 large spoonfuls around the pizza. Next, sprinkle the pizza with the Parmesan cheese. Let the pizza continue to cook on the grill until the underside is nicely charred and cooked through and the cheese has melted, about 10 minutes. When it's done, remove the pizza from the heat and set it on a cutting board. Sprinkle the pizza with the fennel pollen, cut it into 6 to 8 wedges, and serve immediately.